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The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese
I. Hauerlandová, E. Lorencová, F. Buňka, J. Navrátil, K. Janečková, L. Buňková,
Jazyk angličtina Země Nizozemsko
Typ dokumentu časopisecké články, práce podpořená grantem
- MeSH
- antiinfekční látky farmakologie MeSH
- Bacillus účinky léků MeSH
- Clostridium účinky léků růst a vývoj MeSH
- monoglyceridy farmakologie MeSH
- potravinářská mikrobiologie * MeSH
- potravinářské přísady farmakologie MeSH
- sýr mikrobiologie MeSH
- tuky metabolismus farmakologie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter.
Citace poskytuje Crossref.org
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- $a Hauerlandová, Iva $u Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic.
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- $a Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter.
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- $a Buňková, Leona $u Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic. Electronic address: bunkova@ft.utb.cz.
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